LOBSTER THERMIDORE

SERVES 2

INGREDIENTS

1 large live lobster (approximately 1kg/2lb 2oz)
45g/1½oz butter
For the sauce
25g/1oz unsalted butter
25g/1oz plain flour
300ml whole milk
splash dry sherry
75g/2½oz crème fraîche
1 tbsp Dijon mustard
1 red chilli, finely chopped
75g/2½oz gruyère cheese
salt and freshly ground black pepper
1 tbsp chopped fresh parsley, to serve

INSTRUCTIONS:

Kill the lobsters by first placing them in the freezer for half an hour, then piercing each one between the eyes with a sharp knife.
Bring a large pan of salted water to the boil. Place the lobster into the pan. Bring back to the boil and cook for 6-8 minutes.
Remove the lobster from the water and allow to cool. When cool enough to handle use a large sharp knife to cut it in half lengthways.
Use a spoon to scoop out all of the body meat out carefully. Crack the claws with your knife and carefully remove the flesh.
Cut the lobster flesh into large chunks and set aside.
For the sauce, melt the 25g butter in a pan, then stir in the flour and cook for one minute.
Add the milk and stir over a low heat to bring slowly to the boil. Reduce the heat and simmer for ten minutes.

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Steamed Minted Whiting with Soured Cream

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LOBSTER THERMIDORE

SERVES 2

INGREDIENTS

INSTRUCTIONS:

SOME MORE TASTY RECIPES

Salmon & Whiting Fish Balls

Baked Whiting with French Mustard Sauce

Steamed Minted Whiting with Soured Cream

Thai Fish Cakes

LOBSTER THERMIDORE

SERVES 2

INGREDIENTS

INSTRUCTIONS:

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SOME MORE TASTY RECIPES

Cookie and Privacy Settings